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Pork Milanese with Lemon Arugula Salad

Pork Milanese & Lemon Arugula Salad


Total Time 28 minutes
Servings 6 people

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Pork Loins

  • 3-6 THIN boneless pork loin chops (pounded thin)
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 cup panko bread crumbs
  • 1/2 cup finely grated parmesan cheese
  • 1/3 cup all purpose flour
  • 1 T parsley (dried) (or 3 T fresh parsley)
  • 1 tsp garlic salt
  • 1/2 tsp thyme
  • 1/2 t paprika
  • 3-4 eggs (beaten)
  • 4 T cooking oil
  • 4-6 lemon wedges (optional)

Arugula Salad

  • 1 cup cherry tomatoes (halved)
  • 1 cucumber sliced
  • 4-6 cups baby arugula
  • 1 clove garlic (minced)
  • 2 T extra virgin olive oil
  • 2 T lemon juice
  • 1 t balsamic vinegar
  • salt to taste

MAKE IT

  1. Spread pork on a cutting board or baking sheet, cover with plastic wrap, and pound with a Meat Mallet until pork loins are very thin, even pieces. Season both sides with salt and pepper. 

  2. Combine panko, cheese, flour, parsley, garlic salt, thyme and paprika in a medium-sized bowl. Whisk together eggs in a separate bowl. Dip pork loins, one at a time, into eggs and then into the dry ingredient mixture, coating each side completely. Place coated pork loins on a large plate or baking sheet.

  3. Heat 2 T of the cooking oil in a medium-large pan (my absolute fave!). Cook half of the pork loins for 3 minutes on each side and until fully cooked through. Transfer cooked pork loins to a plate. Add additional 2 T of cooking oil and repeat the process for the remaining pork loins. 

  4. Meanwhile, combine salad ingredients in a medium bowl. In a separate, small bowl (I like to use my pyrex for dressings), combine oil, lemon juice and balsamic vinegar. Toss salad with dressing. Season with salt as desired. 

PLATE IT

Squeeze juice from 1-2 lemon wedges and sprinkle on top of pork chop. Serve pork topped with salad.  

We recommend that all meals for children be served with milk.